Red Velvet Cupcakes
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Red Velvet Cupcakes
Red Velvet Cupcakes

There's no skimping when it comes to red velvet cake. Go with jumbo cupcakes topped with vanilla icing and chocolate cookie pieces.

Servings: 72 servings (1 serving = 1 Cupcake)
Cupcake Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 8.00 oz
7 cups
Gold Medal™ Devil's Food Cake Mix (11112)
5 lb
1 box
Red food coloring
2 oz
4 Tbsp
Icing
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
3 lb
6 cups
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
3 lb
6 cups
Assembly
INGREDIENT
WEIGHT
MEASURE
Creme-filled chocolate sandwich cookie pieces, medium
9 oz
3 cups
Batter
  1. Prepare batter according to package directions, adding food coloring in step 1.
  2. Deposit #12 scoop of batter in greased or paper-lined or muffin pans.
  3. Bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
22-26 minutes
Standard Oven
350°F
26-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
Icing
  1. Add cream cheese to mixer bowl fitted with paddle attachment; mix on high for 3 minutes.
  2. Add vanilla icing and mix on medium speed for 2 minutes or until well combined.
Finishing
  1. Pipe 1.25 oz of icing mixture (using star tip) on each cooled cupcake.
  2. Top with 2 tsp cookie pieces and serve.

  • Note: Cupcakes containing cream cheese icing need to be held under refrigeration.
  • Tip: Cupcakes containing cream cheese icing need to be held under refrigeration.
  • Check out our delicious Red Velvet Cupcakes recipe. Tried and tested by our expert Culinary team here at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Cupcake
Calories
300
Calories from Fat
130
% Daily Value
Total Fat
14g
21%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
360mg
15%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
5%
Sugars
27g
Protein
3g
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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